Reductions are my favorite new cooking technique. I love to take a mediocre bottle of wine, reduce it and turn it into a thick, syrupy liquid, the kind of ingredient white-shirted waiters describe drizzled over almost anything: salad, fish, meat, polenta, fruit.

A reduction is, as its name implies, something reduced until it’s concentrated. You pour the liquid in a pan. You turn it on as low as possible. You let it simmer and simmer and simmer until it’s reduced to a thick liquid.

This sounds simple, but I warn you that it takes patience. It also takes some attention. I’ve burned a few pans making reductions when I walk off and forget about them.

But the times I do pay attention, it’s so worth it. Try it and see for yourself.

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Wine Reduction

Bring juice, sugar, salt to a boil in a 1 1/2- to 2-quart saucepan over low heat. Simmer uncovered until reduced to about 1/3 cup, about 30 to 40 minutes. (Times may vary depending upon your stove.)

Cider reduction

Simmer cider in a saucepan until it’s reduced to about 1/2 cup, about 20 to 30 minutes. Stir in butter quickly. Suggestions: serve over salad or chicken.

Port Wine Reduction

Put everything in a saucepan and let simmer gently until it’s reduced to about half. ‘

Strain. Reserve liquid. Throw away the rest.

Balsamic Reduction

Whisk in the balsamic vinegar. Cook until it has reduced to about 1/2 cup and is slightly thick, like a thin sauce.

Strain the sauce. Return it to the pan. Whisk in the butter. Season to taste with salt and pepper.

Note: if making ahead, don’t add the butter until you’re ready to serve. Reheat the reduction and whisk in butter.

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